Position Summary: Shift Leader is responsible for assisting General Manager and Kitchen Manager in maintaining a positive environment, which provides fast, efficient and friendly service ensuring a great experience for both guests and team members.  A Shift Leader has a strong understanding of our company background, brand image, and philosophy. Shift leaders are hands-on agents and assist in training, guest service, product knowledge, and education. They encourage safe work practices and directly supervises all hourly FOH/BOH employees by performing the following duties and other duties may be assigned:

RESTAURANT OPERATIONS:

• Maintains a clean, organized and stocked environment in compliance with the Department of Health guidelines. Directs team members to follow the restaurant policies, procedures and adheres to cleanliness standards.
• Performs all POS duties, FOH/BOH functions – including opening and closing procedures and coordinating with the GM/MOD/KM as necessary.
• Ensures all cash handling procedures are upheld and is accountable for store funds while running a shift.
• Promotes and practices safe work habits, reporting potential safety hazards, operational inconsistencies, and team member incidents to GM. Additionally, reports and documents via shift notes.
• Is the role model for outstanding service and exemplifies this through behavior on the floor.
• Ensures that all team members are following our operating procedures by greeting and responding to all guests with fast, efficient, friendly and personalized service. 
• Strives to develop a relationship with our community by learning guests’ names, favorite drinks, and food items when possible.
• Responds proactively to prevent guest service situations. Investigates and resolves guest incidents, documenting if necessary.
• Ensure that bartenders and kitchen follow food and drink recipe specifications.
• Assumes responsibility for BOH closing when chef is not present and assist in BOH operations

EMPLOYEE MANAGEMENT

• Establishes effective and positive communication amongst all team members through pre-shift meetings, shift notes, and other staff communications as necessary.
• Assist the GM in maintaining proper coverage and team member schedules ensuring that the restaurant maintains guests’ standards and that team members adhere to meal and break policy and Employee Handbook
• Will provide guidance and actively set an example for team members, ensuring that all standard operating procedures are maintained and followed.
• Provides coaching and training to FOH with the help of the GM and Assistant Manager

ADMINISTRATIVE DUTIES

• Assist the GM and KM in planning and executing all sales promotions and menu changes effectively and efficiently.
• Supervises all opening/closing restaurant procedures.
• Ensures that all team members are educated on our products and services by developing an understanding of our various types of menu items.

Minimum Qualifications (Education, Experience, Skills):

• Organized communication skills and enthusiasm. Must have great verbal and written communication skills.
• Must have ServSafe Certification, BASSET and allergens certification.
• Surpass in performing a broad range of assignments with efficiency and accuracy. Readily accepts constructive feedback.
• Must be able to work overtime, including weekends, evenings and special events as needed.
• Well-organized and detail-oriented and able to multitask
• Must be able to lift 50lbs and frequently bend and twist from waist. While performing the duties of this job, the employee is required to talk and hear. The employee is frequently required to stand and walk. The employee is occasionally required to sit; use hands to handle or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• Regularly required to handle food, hot beverages, and work with sharp objects. The employee may be occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock.
• The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounter while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.